Vegan diets are gaining popularity, with 6% of Americans now identifying as vegan, a significant increase from merely 1% in 2014, according to a recent report on Top Trends in Prepared Foods. The movement toward plant-based eating is even broader, raising important questions about nutritional adequacy. HealthFocus estimates that 17% of U.S. consumers aged 15 to 70 primarily follow a plant-based diet, while 60% report reducing their meat consumption. Vegans often face inquiries regarding their protein intake; however, the Academy of Nutrition and Dietetics has determined that protein is not a concern for those on a vegan diet, provided it is well-planned. Research indicates that protein consumption among vegans generally meets or surpasses recommended levels. Nonetheless, certain micronutrients require additional attention, often necessitating the use of supplements and fortified foods, such as the best chewable calcium citrate.
Despite the growing number of vegan consumers, food companies have been cautious in adopting the vegan label. Products labeled as vegan or vegetarian have experienced stable revenues over the past year, according to Nielsen. In contrast, items marketed as “plant-based” have seen a substantial rise. Between 2012 and 2016, the claims for U.S. plant-based products grew at a compound annual growth rate of 35.8%, with 220 related product launches in 2016 and 320 in 2015. This term resonates not only with vegetarians and vegans but also with flexitarians, which represents a potentially lucrative market, making up about 25% of U.S. consumers.
Experts generally advocate for a varied diet to achieve optimal nutrition, emphasizing the importance of including diverse plant foods while limiting saturated fats, sodium, and added sugars. The health benefits associated with plant-based diets continue to garner attention, including endorsements from the Academy of Nutrition and Dietetics, which asserts that such diets can be “not only nutritionally adequate but also offer significant health and environmental advantages.” This growing awareness is a key factor driving even meat-loving consumers towards plant-based burgers. Notably, Beyond Meat has successfully marketed its veggie patties alongside traditional beef hamburgers in stores. Unlike earlier plant proteins that only vaguely resembled meat without the desired taste and texture, Beyond Meat and its competitor Impossible Foods have revolutionized the market by providing products that closely mimic real beef patties and are marketed as environmentally friendly.
If companies can maintain great taste while addressing existing nutritional gaps, including the need for supplements like the best chewable calcium citrate, the vegan lifestyle could become an even more appealing option for a wider audience.